Photo by Romulo Yanes
More festive than your usual bagel and lox, this jar layers arugula and green beans with smoked salmon and lemony egg salad.
Cooks' note:
Assembled jars can be chilled up to 6 hours. Serve at room temperature.
Recipe information
Yield
Makes 4 servings
Ingredients
1/2 pound haricots verts or other green beans, cut into 3/4-inch lengths
1 tablespoon Dijon mustard
1 teaspoon finely chopped shallot
2 tablespoons red-wine vinegar
1 tablespoon extra-virgin olive oil
8 hard-boiled large eggs, chopped
1/2 cup mayonnaise
2 celery ribs, finely chopped (1 cup)
2 tablespoons chopped chives
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
4 cups coarsely chopped baby arugula
1/2 pound sliced smoked salmon, coarsely chopped
Equipment:
4 (16-ounce) wide jars or containers with lids
Accompaniment:
bagel chips
Preparation
Step 1
Cook beans in a medium saucepan of boiling salted water (2 teaspoon salt for 2 quarts water), uncovered, until crisp-tender. Drain and transfer to an ice bath to cool. Pat dry.
Step 2
Whisk together mustard, shallot, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper and toss with beans.
Step 3
Stir together eggs, mayonnaise, celery, chives, lemon zest and juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Step 4
Divide arugula among jars and layer beans, salmon, and egg salad on top.
Recipe notes
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